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The recipe is just simple fresh ingredients but since it is about to be very hard to source these ingredients the timing feels right for one last pot of this magic soup for the year. I also made some cilantro lime chicken on the grill to round out the meal.

Quarter the limes and squeeze the juice from them into a large mixing bowl or gallon zip-top bag. Add the mayo, vinegar, cumin, sugar, red pepper flake, salt and pepper. Mix the marinade and add the chicken and let sit for 30-60 minutes.

While that is soaking up the yummy marinade, prepare the soup.

Dice the onion, carrot, celery, garlic and cilantro. Set aside and go turn on the grill to high heat.

Split the avocados in half and remove the seeds but leave the skins on. Take the avocados, jalapenos and corn out to the grill and place the avocados skins down, place the corn in the middle and the jalapenos to the edges. Close the grill and turn the heat down to med-high.

Now go inside and put a medium sauce pot on the stove at med-high heat and add the olive oil. Wait until you see the oil start to shimmer then add the mirepoix to the pot and stir. Cover the pot and turn down to med.

Return outside and turn over everything on the grill. You should see some color but not too much. If things are getting burnt, turn it down. If nothing has started to brown turn the grill up a bit.

Back inside now to add the 1 cup of stock and garlic into the sauce pot. Set the 6 cups of water in a tea kettle or in a large bowl in the microwave and start heating it up.

Take the chicken and two fresh plates outside. Check the jalapenos and remove if the skins have blistered all around. Keep the corn moving to get even roasting.

Once the corn and jalapenos are done, remove them to one of the clean plates and make room for the chicken. Flip the avocados back over on to the skins and test with your tongs to see if they are tender. Squeeze from the sides and the avocado should give easily. Keep in Mind: The less ripe they were to start, the longer they require to cook. If all the veggies are done, put the chicken on the grill and go back inside. If the avocados need more time, move them to the edges or to the top rack on the grill to finish. The chicken needs to be in the middle of the grill with the skins down to start.

Back inside the water is probably boiling; add it to the pot. On a flat, secure cutting board hold the corn upright and carefully slice from top to bottom along the side of the corn. Then turn the cob and repeat until all the kernels have been removed. Try a little, I love roasted corn! On the same board, peel the blistered skin off the peppers and then split in half. Using the knife like a spatula, scrape out the seeds and ribs inside. The more you leave in the spicier it will be. Dice the remaining chile flesh and add it and the corn to the pot. Try not to touch the seeds or ribs during this part and immediately wash your hands after touching the jalapenos. If you are sensitive to capsaicin use gloves while touching the peppers.

If you have the avocados go ahead and use a spoon to remove the tenderly roasted meat and add that to the pot as well. If not, go check on the chicken and bring the avocados in. Now is also a good time to add the cilantro too.

Back to the grill! Turn the chicken and check the firmness, you should see some color but not too much. Hang out with it, should not take more than 5 minutes or so at this point.

Once the chicken is done, turn off the grill and take it all inside. Let it rest for at least 5 minutes or so and then dig in! You can keep the chicken whole or shred it and add it to the soup.

When serving the soup...don't forget a few lime wedges to finish it all off!
I also put a dollop of sour cream in my soup, you can also add cheese or tortilla strips.